Vegan Cuban Breakfast: A Plant-Based Fiesta of Flavors

Allergens

Soy (in tofu)

Ingredients

• 14 oz extra
• firm tofu
• 2 ripe avocados
• 1 large plantain
• 1 can black beans
• 1/2 cup red onion, finely diced
• 1/2 cup bell pepper, finely diced
• 1/4 cup cilantro, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Begin by preparing the Tofu Scramble: Press the tofu to remove excess water and crumble into a large bowl. Season with salt and pepper to taste. Heat 1 tablespoon of olive oil in a non stick skillet over medium heat, add garlic and onion, sauté for 2 minutes until softened. Stir in the tofu, cook for another 5 minutes, stirring occasionally until golden brown. For the Plantain Mash, peel and slice the plantain into small pieces, then steam until tender. In a food processor, blend the steamed plantains until smooth, adding salt to taste. Prepare the Avocado Salsa: Dice avocados and combine with diced bell pepper, cilantro, salt, and pepper. Cook Black Bean Cake according to package instructions or use canned black beans as a substitute. Heat in a non stick skillet until warm. Assemble the dish by placing Tofu Scramble in the center of the plate, surrounding with Plantain Mash and Black Bean Cake. Top with Avocado Salsa.

Chef’s Insight

The contrast of textures is key to this dish, so ensure each element is cooked and seasoned to perfection.

Notes

For the best results, use ripe but firm plantains and avocados.